Photo by Francesco Tonelli


  • Chocolate Sauce:
  • 1 cup sugar
  • 3 ounces Mast Brothers Madagascar chocolate, chopped
  • 6 tablespoons cocoa powder
  • 2 tablespoons cornstarch
  • 3/4 cup milk
  • Seltzer water

This recipe contains: Dairy

Recipe notes: Any leftover chocolate sauce can be stored in the refrigerator for up to 1 week and used to make hot chocolate or chocolate milk.


Eleven Madison Park’s Chocolate Egg Cream

Daniel Humm

Eleven Madison Park

Adapted from I Love NY: Ingredients and Recipes by Daniel Humm and Will Guidara 


In the world of culinary misnomers (grape nuts, London broil, or refried beans, anyone?), the egg cream, containing neither eggs nor cream, is perhaps the most notable.  Though the classic version—made with milk, seltzer, and, by most accounts, Fox’s u-bet syrup—has, for the most part, gone the way of the soda fountain, the team at the NYC-centric Eleven Madison Park has revived the frothy, creamy concoction using Brooklyn-made artisanal chocolate.

Yield: 4 servings


In a small saucepan over medium heat, melt together the sugar and chocolate with ⅓ cup of water. In a mixing bowl, whisk together the cocoa powder and cornstarch with ⅓ cup of water. Add to the melted chocolate mixture and bring to a boil. Cook for 2 minutes to cook out the starch. Strain through a chinois and chill over an ice bath. Refrigerate until ready to use. 

Pour 3 tablespoons of chocolate sauce into each of four 8-ounce glasses. Top with 3 tablespoons of milk. Add enough seltzer to almost reach the top of the glass. Stir vigorously and drink immediately.